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              Superior Pâtisserie combines all the knowledge, techniques and artistic skills previously acquired and encourages you to personalise your work. Practical sessions, demonstrations and theory lessons help you gain a thorough understanding of the principles involved, with a strong focus on developing advanced levels of artistic and creative work.

              Superior Pâtisserie certificate culminates in our Diplôme de Pâtisserie.


              4 intakes each year: Winter, Spring, Summer or Autumn

              Key information

              Duration: 3 months | 1 term
              Price: £6,075
              Diploma fees include: ingredients, learning materials
              Hours per week: approximately 15 to 18 hours 
              Entry requirements: Intermediate Pâtisserie certificate

              Please note that in order to successfully complete our Superior Pâtisserie Certificate, students will be required to handle alcoholic beverages within a culinary context.



              Certificate Details

              • Course Structure

                The course ties together the knowledge and the artistic skill discovered in the Basic and Intermediate certificates. During the length of the course you will aim at perfecting your skills through the development of your own personal interpretation and artistic creativity. It will include:

                • Master advanced international bakery techniques and confectionery methods including:
                  • mastery of plated desserts
                  • decoration and presentation
                  • entremet design and decoration
                  • contemporary plated desserts
                  • confectionery and moulded chocolate
                  • artistic cooked sugar centrepiece techniques e.g. pouring, pulling, casting, colour, marbling and blowing
                  • identifying seasonal and market influences on pastry products
                • Meet health, safety and hygiene regulations
                • Analyse wine and food pairing
                • Discover cheese beyond taste
                • Establish personal kitchen organisation and management skills

                Superior Pâtisserie students host a formal Afternoon Tea event which provides a taste of working in the industry - producing food in quantity, working in team to a deadline and exposure to the hospitality environment. The Afternoon Tea event is unique to London school and contributes to students' overall grade.

              • Who is this programme for?

                To enrol for this certificate you need to have succesfully completed Le Cordon Bleu's Intermediate Pâtisserie Certificate.

              • What qualification will I gain?

                This certificate course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 4 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.

              • Term Dates and Apply

                Term Dates & Prices

                Select a date
                Jan 6, 2017 - Mar 24, 2017 (Standard)
                £ 6,075.00
                Mar 31, 2017 - Jun 23, 2017 (Standard)
                £ 6,075.00
                Jun 30, 2017 - Sep 15, 2017 (Standard)
                £ 6,075.00
                Sep 29, 2017 - Dec 15, 2017 (Standard)
                £ 6,075.00
                Jan 5, 2018 - Mar 23, 2018 (Standard)
                £ 6,075.00
                Apr 6, 2018 - Jun 22, 2018 (Standard)
                £ 6,075.00
                Jun 29, 2018 - Sep 14, 2018 (Standard)
                £ 6,075.00
                Sep 28, 2018 - Dec 14, 2018 (Standard)
                £ 6,075.00


              • kong4
                The techniques I learned from my teaching chefs in nine months here would have taken me years to learn somewhere else.
                Alumnus Kong Suetrong - Executive Pastry Chef & Creative Director
              • peggy2
                Studying at Le Cordon Bleu was the stepping stone in my career. I learned the proper techniques from the best chefs and how to be highly meticulous and hard working. I would definitely recommend the school to anybody with a serious passion for food!
                Peggy Porschen, Cake Designer and Creative Director

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